Learn to cook delicious and gourmet oriental dishes and delight your family with savory dinners. A step-by-step recipe with a photo of stuffed eggplant with vegetable filling - Imam Bayaldy. Video recipe.
While eggplants are still on sale, we will enjoy them as much as possible. Experienced housewives know that they can be used to prepare many delicious dishes and snacks. Therefore, glossy rounded vegetables are always held in high esteem. Although even a seasoned culinary specialist can find outlandish recipes for dishes that he has never heard of. Today I propose to cook "Imam bayaldi". Such a recipe cannot be ignored, because it is delicious and satisfying.
Imam bayaldi is a classic Turkish dish, the name of which means "Imam fainted". Legend has it that the Imam, after a long fast, could not cope with the surging feelings at the sight of a culinary masterpiece. Another version is that the Imam fainted after learning how much his wife used expensive olive oil for cooking eggplants. But be that as it may, it is clear that the swoon of a certain Imam gave the name to the most delicious dish of Turkey. In today's time, there are many recipes for Imam Bayaldy and it is very difficult to choose one. At the same time, with all the differences, there is something in common. Firstly, olive oil is always used for cooking, and secondly, the appetizer is served cold or at room temperature.
See also how to make an eggplant and tomato appetizer.
- Caloric content per 100 g - 187 kcal.
- Servings - 4
- Cooking time - 1 hour 45 minutes
Ingredients:
- Eggplant - 2 pcs.
- Onions - 1 pc.
- Salt - 1 tsp
- Hot pepper - 1 pc.
- Sweet bell pepper - 1 pc.
- Greens - a bunch
- Garlic - 3 cloves
- Carrots - 1 pc.
- Olive oil - for frying
- Ground black pepper - a pinch
- Tomatoes - 2-3 pcs.
Step-by-step preparation of Imam Bayaldy, a recipe with a photo of an oriental eggplant appetizer:
1. Prepare all foods. Peel carrots, onions and garlic. Sweet and hot peppers from the seed box and septa. Cut the eggplants in half and clean out the core to form the "boats". Cut all vegetables together with tomatoes and removed eggplant pulp into small cubes.
2. Heat olive oil in a frying pan and sauté onions and carrots until transparent.
3. Send the eggplant pulp, sweet and hot peppers to the pan. Stir and continue to grill vegetables until tender.
4. Add the tomatoes, minced garlic and finely chopped herbs to the skillet.
5. Season with salt and black pepper, stir and cook for another 5 minutes.
6. Put prepared eggplant “boats” in a baking dish. If you are using a mature vegetable, it may contain bitterness that must be removed. To do this, sprinkle them with salt and stand for half an hour. Then rinse with running water and dry with a paper towel. You can find detailed step-by-step recipes on how to remove bitterness from fruits by wet and dry methods on the pages of the site using the search bar.
7. Fill the eggplant cavity with vegetable filling and send them to bake in a preheated oven to 180 degrees for half an hour. Serve the prepared oriental eggplant Imam bayaldi appetizer to the table after cooling down.
See also a video recipe on how to cook Imam bayaldi.
